You know the rule: No cheese on pasta with seafood. Italians are serious about this rule. That’s why, for example, linguine alle vongole (with clams) never gets cheese. The Parmigiano… [Read More]
Duh! So simple, so obvious, so right under my nose, but I remained oblivious. Yes, I could be talking about almost any part of my life, but in this case,… [Read More]
One of the funnier cartoons I’ve seen in a long time. From The New Yorker, via Fred Federici.
Bucatini cacio e pepe is regarded as one of the most simple, yet satisfying Italian dishes. It typically contains only a few ingredients: pasta, pecorino cheese and black pepper. This… [Read More]
Ancient Romans developed cheese-making into a precise art using many of the skills from earlier times. The Romans understood that varying cures and treatments infused their cheese with unique flavors…. [Read More]
A pecorino cheese from the city of Foggia.
Sardinian ewe’s milk cheese.
Veneto mountain cheese made from partially skimmed milk.
Originally a southern cheese made with ewe’s milk and pressed into a wicker basket. Today the term is generally used to refer to any cheese made with the same technique.
Cow’s milk cheese from Piedmont. It is a summer cheese and slightly tangy.